No pictures, sorry, but did my first batch of chicken in marie.
Dad and I found chicken quarters on sale, didn't marinade which maybe I should of done, and added a mild rub to them.
Preheated marie to about 200F then put the racks in. Let them smoke with applewood for about 4 hours and took out when internal temp reached around 165F. Rotating the racks once during the cooking.
Foiled and let sit for about 2 hours then served for supper.
The chicken was so *bleepin* tender and juicy it was pulling away from the bone.
I'm much more a pork and beef guy, maybe because I had so much chicken growing up in Kentucky all my life, but all I can say is, this sure gave me a whole entire new out look on chicken.
My father was in awe over this chicken.
I'm sure marinading the quarters first will add to it even more.
I followed the advice from others here on the forum about keeping the damper open half way due to the high water in chicken and seemed to work perfectly.
Only change I will try next time is just adding a marinade to it. For all the pro's here, any suggestions on a good marinade for chicken?
Anyhow, just wanted to give an update on the awesomeness "if thats a word?" of my Bradley smoker.
Good job on the yardbirds.
there is a brine on the recipe site that I have used http://www.susanminor.org/forums/showthread.php?t=35 it works!
Star,
Sounds great! I agree with FLBR on the recipe link he has provided you.
By the way, for a tasty rub for chicken, I recommend Jan's Dry Rub also found on the recipe site. It was originally concocted specifically for chicken. Who knew it was going to be good on lots of things?! ;) I should have marketed that stuff. :D
KyNola
hi Kynola,
What link is Jans dry rub in, can't seem to find, maybe looking in the wrong place.
Thanks
JFG
JFG
It's over on the recipe site... Here's a link for ya...
http://www.susanminor.org/forums/showthread.php?p=718#post718
Mike
Thanks Mike!
KyNola
Thanks Guys,
Your help is much appreciated, I will look into the link supplied.
JFG